Herby summer potato salad
just steam some salad potatoes - add the dressing and herbs and it's done.
Ingredients
- 750 g waxy salad potatoes
- 40 g Coriander, oregano, dill, basil choose 2 or any combination.
- 75 g finely chopped red or white onion you can use spring onions - but they're a pain to wash!
- 40 g lemon juice
- zest whole lemon
- 2 heap teasps Dijon Mustard
- 60 g cold pressed olive oil
Instructions
- Thoroughly wash and scrub the potatoes - don't peel - there's loads of goodness just under the skin - and loads of fiber in the skins.
- Cover the potatoes and place in a steamer for 15 minutes over a fast boiling pan of water - cook until a pointed kitchen knife goes in easily.
- Prepare the dressing in a jug - it doesn't need to be blended - just a hand whisk will do - or even a fork works fine. It gives the dressing a bit of texture if you don't blend it.
- Wash, and spin or shake out the water thoroughly from the herbs .
- Chop your choice of fresh herbs reasonably finely and set aside.
- Allow the potatoes to cool somewhat - the salad can be eaten warm or cold - slightly warm is better than very cold though.
- Cut the larger (that's probably most) potatoes in half - 1 inch or 2cm sizes - this helps the dressing cling to the potatoes better - and if the potatoes are too large it's not so good.
- when the potatoes are cooler, add the chopped herbs - dill and corriander in this picture......
- add some chopped onions - red, white or spring onions...... up to you.
- Around 15 to 20 minutes before serving add the hand whisked dressing.
- Then throughly mix the herbs and dressing with a spoon to evenly coat the potatoes. Yummy or what.
Tried this recipe?Let us know how it was!